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–+ servings
simple creamy amish macaroni

Amish Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Salad
Cuisine American
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 rubber spatula or large spoon
  • 1 plastic wrap (or 1 airtight container)

Ingredients
  

  • 2 cup elbow macaroni dry
  • 4 large eggs hard-boiled and chopped
  • 1 cup mayonnaise full-fat
  • 1/4 cup granulated sugar
  • 2 tablespoon yellow mustard
  • 2 tablespoon apple cider vinegar
  • 1/4 cup whole milk
  • 1/2 teaspoon celery seed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup celery finely diced
  • 1/2 cup onion finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup sweet pickle relish
  • 1 Paprika optional; for garnish

Instructions
 

  • Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until just tender.
  • Drain the macaroni in a colander, rinse under cold water to cool completely, and set aside to drain well.
  • In a medium mixing bowl, whisk together the mayonnaise, sugar, yellow mustard, apple cider vinegar, milk, celery seed, salt, and black pepper until smooth.
  • In a large mixing bowl, combine the cooled macaroni, chopped hard-boiled eggs, celery, onion, red bell pepper, and sweet pickle relish.
  • Pour the dressing over the macaroni mixture and gently fold with a spatula or large spoon until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or sugar if desired.
  • Cover the bowl tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours to chill and allow flavors to develop.
  • Before serving, stir the salad, sprinkle lightly with paprika if using, and serve well chilled.

Notes

For best flavor, cook the pasta just to al dente so it holds its shape and doesn’t turn mushy as it absorbs the dressing, and be sure it is well drained and fully cooled before mixing so the dressing doesn’t thin out. If the salad thickens too much in the fridge, loosen it with a splash of milk or a spoonful of mayonnaise just before serving. Finely dicing the vegetables keeps the texture pleasant and ensures every bite has a bit of crunch, and you can tweak sweetness by adding or reducing sugar or relish to match your preference. This salad keeps well for about 3 days refrigerated, making it ideal to prepare a day ahead so the flavors meld thoroughly.
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